introductions

Born and raised in the city but currently living in a kampung in Terengganu. It is also my husband's birthplace. I adapted the life in a kampung and its cooking when I married him. So naturally, foods served in my house are rural kinds of cookings. Gulai kawah, percik, singgang, nasi dagang are some of the specialities from Terengganu served for my family.

As time goes by, my cookings renewed to new dimensions. Fusions of foods are being served. Specialities from Malacca and Negeri Sembilan are introduced, foods that i grew up with. You see, my mom was from Malacca and my dad was from Negeri Sembilan. I learn to cook them from my mom after i was married. Boarding school and college years deprived me of years of learning how to cook. Then the cookings are not confined to local specialities but also international cuisines. Eventually, one can expect varieties of food being served by this rural cook.

Nowadays I am so pressed for time. Everything seems to be in a rush. Trips to schools, cookings, cleanings, marketings, Qur'an classes, etc etc (yeah, I do not have a maid). Nevertheless, I don't deprive my family good wholesome homemade cookings. Shortcuts are the answers. I remember watching a celebrated chef on TV using ready made mixes to new dimensions.Not simply add hot water but using fresh produces. Well, I do that too.

In this blog, you will find stories associated with my cookings. And of course, the recipes. Feel free try them out. However, they are estimations. Like most cookbooks in the market, it's hard to follow precisely the recipes and get good results. I believe in trials and errors..